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potato starch.” Cereal Chem., 60, 381, 1983.
Juliano, B. O., “Rice in human nutrition(FAO food and nutrition series. No. 26). Rome: Food and Agriculture Organization of the United Nations, 1993.
Liu, Rui Hai,\"Whole grain phytochemicals and health.\", ournal of Cereal Science 46, no. 3, 207-219, 200
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se synthase, most likely responsible for the entire sucrose cleavage in sink tubers, during in vitro tuberization of potato, and then we tried to obtain the transgenic plant altered starch contents through the gene cloning of sucrose synthase.
In vitro tuberization patterns of potatoes depends on ge
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starch, dextrin
복합다당류
inulin, glucomanna
식물세포벽
구성다당류
단순다당류
cellulose
복합다당류
hemicellulose, pectin
gum질 다당류
단순다당류
dextran
복합다당류
gum locust bean, gum guar, tamarid gum arabic, gum traganth, agar-agar alginic acid, carrageenan
동물성 다당
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starch) scone(biscuit or muffin)
courgette(zucchini) sultanas(raisins)
crisps(potato chips) treacle(molasses)
gigot(leg of lamb or pork)
의 류
basketball boots(high-top pants(underpants)
sneakers) trainers(running shoes)
jumper(pullover sweater) turn-ups(cuffs)
knickers(women's underpants) v
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starch and cooking properties. Korean J Food Sci Technol 27: 365-369.
18. Lee JS, Lee TS, Noh BS, Park SO. 1996. Quality characteristics
of mash of Takju prepared by different raw materials. Korean J Food Sci Technol 28: 330-336.
19. Park JH, Bae SM, Yook C, Kim JS. 2004. Fermentation characteristic
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